The Observer (Sarnia) - - LIFE -

8 oz (226 g) ver­mi­celli rice noo­dles or Asian noo­dles of your choice 1 tbsp (15 mL) canola oil 6 bone-in fast fry pork loin chops, ¾-inch (1.9 cm) thick 2 cups (500 mL) chopped red bell pep­pers 21/2 cups (625 mL) halved mush­rooms 2 cups (500 mL) broc­coli flo­rets 2 cups (500 mL) diced red onions ¾ cup (180 mL) low-sodium soy sauce 2 tbsp (30 mL) se­same oil

3 cloves gar­lic, finely chopped 1 tbsp (15 mL) finely chopped fresh gin­ger, or 1 tsp (5 mL) ground gin­ger 1/4 cup (60 mL) packed brown su­gar 2 tsp (10 mL) corn­starch 1/2 cup (125 mL) un­salted blanched roasted peanuts

Cook noo­dles ac­cord­ing to pack­age in­struc­tions and set aside. Heat oil in a large fry­ing pan over medium-high heat. Add pork chops to fry­ing pan and sear un­til browned, about three min­utes per side. Trans­fer pork

chops to a plate and keep warm. Add bell pep­pers, mush­rooms, broc­coli and red onions to fry­ing pan; sauté un­til slightly soft­ened, about 3 min­utes. Mean­while, in a medium bowl, whisk to­gether soy sauce, se­same oil, gar­lic, gin­ger, brown su­gar and corn­starch; set aside. Re­turn pork to fry­ing pan and add soy sauce mix­ture. Re­duce heat to medium-low and sim­mer, cov­ered, un­til veg­eta­bles are ten­der and pork chops are done, about four min­utes. Sprin­kle with peanuts and serve over noo­dles.

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